Banana-Chocolate Spring Rolls

Jennifer Aranas grew up eating dessert spring rolls (known as turon) filled with bananas and jackfruit. The chocolate she adds is a distinctly American twist.
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Ingredients

2 medium bananas

Eight 7 1/2-inch-square spring-roll wrappers

1 egg white, lightly beaten

32 semisweet chocolate chips

8 teaspoons shredded sweetened coconut

Vegetable oil, for frying

Confectioners' sugar and cocoa, for dusting

How to Make It

Step 1

Cut each banana in half lengthwise and halve each piece crosswise. Work with 1 wrapper at a time; cover the rest with a damp paper towel. Lay 1 wrapper on a work surface and lightly brush the edge with beaten egg white. Place a banana quarter 2 inches from the bottom of the wrapper and top it with 4 chocolate chips and 1 teaspoon of coconut. Fold the bottom edge over the filling and roll up 1 complete turn. Fold in the sides and continue rolling to form a tight cylinder. Repeat with the remaining ingredients.

Step 2

In a medium saucepan, heat 2 inches of vegetable oil to 350°. Add 2 spring rolls at a time and fry until golden brown, about 1 minute per side. Drain on paper towels. Dust the spring rolls with the sugar and cocoa and serve.

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